Jerk Seasoning

Cooking method: Binding

Rub this heady paste into pork, lamb, or chicken and let the meat marinate for a good long time—overnight is best. The scotch bonnet peppers give the seasoning a searing heat as well as a sweetly aromatic quality that together provide the characteristic Jamaican taste. Cook jerked meat long and slow over moderately hot or cooler coals.

INGREDIENTS

1/2 cup finely chopped onions

1/3 cup finely chopped scallions, 4 to 6 scallions

1/4 cup firmly packed fresh thyme leaves and tender stems

4 cloves garlic, finely chopped

2 tbsp. fresh orange juice

2 tbsp. fresh lime juice

2 tbsp. hot pepper sauce, made from scotch bonnets or habanero chilies, if possible. Or 1 to 3 scotch bonnets or habanero chilies, seeded and minced, depending on taste